Cream of Tomato Soup Recipe

Cream of Tomato Soup is a personal favourite. I prefer mine with a hint of spice, so generally add them when the tomatoes are being cooked. Choose ripe, juicy and thick skinned tomatoes to avoid adding corn flour as a thickening agent. The creamy texture of the soup is a sheer delight. Served with croutons it is a filling yet light meal.

Ingredients :

10 ripe, thick skinned variety of tomatoes

3 cloves

1 inch piece of cinnamon

3 tbsps cream

1/2 tsp pepper powder

Salt

Sugar

Method :

Chop the tomatoes roughly and pressure cook them along with the cloves and cinnamon. Transfer them to a blender. Tip in the cream and blend it well. Pour the soup into a pan, and add the pepper powder, salt and sugar. Serve hot with croutons.